Homemade Bolognese Sauce Recipe

Introduction

This homemade Bolognese sauce is a rich and hearty classic Italian meat sauce that simmers to perfection. Made with a blend of ground beef and pork, aromatic vegetables, and a splash of wine and milk, it’s ideal for serving over wide ribbons of pappardelle or your favorite long pasta.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion (finely diced)
• 4 cloves garlic (crushed)
• 1 carrot (finely diced)
• 1 rib celery (finely diced)
• 1 pound lean ground beef
• ½ pound lean ground pork
• 1 ¼ cups red wine (or beef broth)
• 1 cup whole milk
• 1 can whole tomatoes with juices (28 ounces)
• 4 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 bay leaf
• ½ teaspoon salt (more to taste)
• ¼ teaspoon black pepper
• Pappardelle or long pasta (for serving)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the finely diced onion and cook until softened, about 3 to 4 minutes.
2. Step 2: Add the crushed garlic, diced carrot, and celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Step 3: Add the ground beef and pork. Break the meat up with a wooden spoon and cook until no pink remains. Drain any excess fat from the pot.
4. Step 4: Pour in the red wine (or beef broth) and simmer uncovered until it has mostly evaporated, about 10 minutes. Then add the milk and continue simmering uncovered until it also reduces, about 8 minutes.
5. Step 5: Stir in the whole tomatoes with their juice, tomato paste, Italian seasoning, and bay leaf. Break the tomatoes up with your spoon. Cover the pot and let the sauce simmer gently for 30 minutes, or until thickened. Season with salt and pepper to taste.
6. Step 6: Meanwhile, cook the pappardelle or chosen pasta according to package instructions. Reserve 1 ½ cups of the pasta cooking water before draining the pasta well.
7. Step 7: Toss the cooked pasta with the Bolognese sauce, adding reserved pasta water a little at a time to loosen the sauce if needed.
8. Step 8: Serve hot, topped with freshly grated Parmesan cheese if desired.

Tips & Variations

• For deeper flavor, use homemade beef broth instead of water to simmer the sauce.
• Substitute ground veal for pork to achieve a traditional Bolognese texture.
• Add a pinch of nutmeg to the milk for a warm, subtle spice note.
• Use dried herbs if fresh are not available, but reduce the amount slightly since dried herbs can be more potent.
• If you prefer a thicker sauce, simmer uncovered for a longer time until desired consistency is reached.

Storage

Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container and use within 3 months. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bolognese sauce ahead of time?

Yes, this sauce actually tastes better the next day as the flavors meld. Prepare it up to 2 days in advance and store it in the refrigerator or freeze for longer storage.

What pasta pairs best with Bolognese?

Wide, flat noodles like pappardelle or tagliatelle are traditional choices because they hold the hearty sauce well. However, any long pasta such as fettuccine or even rigatoni will work.

Homemade Bolognese Sauce Recipe

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This classic Homemade Bolognese Sauce is a rich and hearty Italian meat sauce made with ground beef and pork, simmered slowly with vegetables, red wine, milk, and tomatoes to develop deep, layered flavors. Served with pappardelle or your favorite long pasta, it’s a comforting and satisfying meal perfect for any occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 2 tablespoons olive oil
• 1 yellow onion, finely diced
• 4 cloves garlic, crushed
• 1 carrot, finely diced
• 1 rib celery, finely diced
• 1 pound lean ground beef
• ½ pound lean ground pork

Liquids and Seasonings

• 1 ¼ cups red wine (or beef broth)
• 1 cup whole milk
• 1 can whole tomatoes with juices (28 ounces)
• 4 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 bay leaf
• ½ teaspoon salt (more to taste)
• ¼ teaspoon black pepper

To Serve

• Pappardelle or long pasta of choice
• Parmesan cheese, for serving

Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely diced onion and cook until softened, about 3 to 4 minutes, stirring occasionally to prevent burning.
2. Add Vegetables: Add the crushed garlic, finely diced carrot, and celery to the pot. Continue cooking and stirring until the vegetables are tender and softened, about 5 minutes.
3. Brown the Meat: Add the ground beef and pork to the pot. Use a wooden spoon to break up the meat, cooking until there is no visible pink remaining. Once browned, carefully drain any excess fat from the pot.
4. Deglaze and Simmer Wine: Pour in the red wine (or beef broth if preferred) and simmer uncovered until almost all the liquid has evaporated, about 10 minutes. This helps concentrate the flavors.
5. Add Milk and Simmer: Pour in the whole milk and continue to simmer uncovered until it has mostly evaporated, about 8 minutes. This adds richness and balances acidity in the sauce.
6. Combine Tomatoes and Season: Stir in the canned whole tomatoes with their juices, tomato paste, Italian seasoning, and bay leaf. Use a spoon to break up the tomatoes. Cover the pot and let the sauce simmer gently for about 30 minutes, or until thickened to your liking. Remove the bay leaf, then season with salt and pepper to taste.
7. Cook Pasta: Meanwhile, cook your pappardelle or preferred long pasta according to package instructions. Before draining, reserve 1 ½ cups of pasta cooking water to help adjust the sauce consistency.
8. Toss Pasta with Sauce: Drain the pasta well and return it to the pot or a large bowl. Add the Bolognese sauce and toss to combine, adding reserved pasta water a little at a time if the sauce needs thinning.
9. Serve: Serve the pasta hot, sprinkled generously with freshly grated Parmesan cheese for a finishing touch.

Notes

• You can substitute beef broth for red wine if you prefer a non-alcoholic version.
• For a thicker sauce, simmer uncovered for longer than 30 minutes as needed.
• Homemade Bolognese tastes even better the next day as the flavors continue to meld.
• Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
• Use fresh Parmesan cheese for the best flavor and texture when serving.

Keywords: Bolognese, Italian, meat sauce, pasta sauce, ground beef, ground pork, homemade sauce, pappardelle, dinner recipe